Outdoor in-ground grease interceptor opened for pumping outside a Riverside restaurant at night

Grease Interceptor Cleaning

Grease Interceptor Pumping in Riverside County

Riverside Grease Company pumps in-ground grease interceptors from 500 to 3,000+ gallons, full evacuation, solids removal, tee and baffle inspection, and compliance paperwork on every job.

Call Now 1-888-263-6637 info@thegreasecompany.com

The service

Full-volume pumping, done right

In-ground interceptors are where a kitchen's grease problem hides. When only the top layer is pumped, the sludge blanket on the bottom keeps growing until the outlet tee plugs and the kitchen floods. Our vacuum trucks evacuate the entire tank, grease cap, water column and settled solids.

We then inspect inlet and outlet tees, the baffle wall, lids and risers, and flag anything that needs repair before it becomes a shutdown. Everything is hauled to a permitted disposal facility and documented.

Every visit includes

Complete evacuation of liquid, grease cap and solids
Sidewalls and baffle wall scraped down
Visual inspection of components, including inlet and outlet tees
Lid, riser and gasket condition check
Backflush of the tank as needed
Manifestation report
Service report for sewer district compliance
Frequency recommendation based on measured buildup

Interceptor 101

Why interceptor pumping can't wait

Because most grease interceptors sit in-ground outside the building, in the back lot, behind the kitchen or under the walkway, they're easy to forget. That's exactly why they cause the biggest problems. An interceptor is your property's last line of defense between the kitchen and the public sewer, and it quietly fills with a grease cap on top and a sludge blanket on the bottom every single day.

When buildup crosses the 25% threshold, the tank stops separating and starts passing grease downstream. The result is a plugged outlet tee, a full-kitchen drain backup, or a sewer overflow the city traces straight back to your address. Riverside County FOG inspectors look at interceptor Manifestation reports, a missing or overdue pump-out is a compliance violation on its own, before anything ever overflows.

Regular full-volume pumping protects you three ways: your drains keep flowing, your documentation keeps inspectors satisfied, and the city never has a reason to send you an enforcement letter. One scheduled visit a quarter is dramatically cheaper than a single after-hours backup during dinner service.

What neglect costs a kitchen

Whole-kitchen drain backups and forced closures
Sewer overflows traced back to your business
FOG program fines and enforcement letters
Failed inspections without current Manifestation reports
Corrosion of tank walls, tees and baffles over time
Emergency pumping at premium after-hours rates
Odors in the parking lot and dining room
Liability if overflow reaches the storm drain

Sizing & scheduling

Typical interceptor service frequency

Interceptor size	Kitchen type	Typical frequency
500, 750 gal	Café, deli, small restaurant	Quarterly
750, 1,000 gal	Full-service restaurant	Every 60-90 days
1,000, 1,500 gal	High-volume / fry-heavy kitchen	Every 30-60 days
1,500, 3,000+ gal	Hotel, casino, school, hospital	Monthly to quarterly

Frequencies are a starting point, we measure buildup on each visit and adjust so you stay under the 25% rule.

Overflow diagram

How an overflowing grease interceptor causes backups and spills

Liquids enter, grease and solids build, the tank runs out of capacity, and grease pushes out of the lids and plugs the outlet line to the sewer. Regular pumping every 1-3 months keeps FOG under 25% and stops the chain reaction before it starts.

Diagram showing how an overflowing grease interceptor fills with FOG and solids until grease exits the lids and blocks the outlet pipe

On the job

Outdoor interceptor pumping, start to finish

Most grease interceptors are in-ground outside the building, in the back lot, the loading area or the walkway behind the kitchen. We open the lids, pump the full tank and leave the area clean, usually after hours.

Three in-ground grease interceptor lids opened outside a restaurant with a vacuum truck parked alongside — Lids pulled in the back lot, vacuum truck staged and ready.

Technician lowering a vacuum hose into an outdoor grease interceptor — Full-volume evacuation through the vacuum hose.

Green vacuum hose inside a grease interceptor showing inlet and outlet tees — Inlet and outlet tees inspected while the tank is empty.

Open grease interceptor lid showing grease buildup before pumping — Buildup measured against the 25% rule before service.

Grease interceptor being pumped outside a restaurant courtyard at night — After-hours service so your dining room never sees it.

Multiple in-ground grease interceptor lids opened on a restaurant walkway — Multi-port interceptors opened and pumped port by port.

Grease interceptor packed with hardened grease and solids before pumping — Before: a hardened grease cap well past the 25% line.

Clean grease interceptor interior with inlet and outlet tees visible after pumping — After: bare walls, clear tees, ready for another cycle.

The Grease Company vacuum truck on site for interceptor pumping — Our own vacuum trucks and permitted disposal, every job.

Common questions

Grease interceptor FAQs

What's the difference between a grease trap and a grease interceptor?

A grease trap is the smaller indoor unit near the sinks, usually 20 to 100 gallons. A grease interceptor is the large in-ground tank outside, typically 500 to 3,000+ gallons, serving the whole kitchen. Interceptors are pumped less often but require a vacuum truck and full-volume disposal.

How often should a grease interceptor be pumped?

Most Riverside County kitchens fall on a quarterly schedule, with high-volume operations at every 30 to 60 days. Frequency is driven by the 25% rule, grease and solids must stay under a quarter of the total tank depth.

Do you pump the entire interceptor?

Yes. We remove the full liquid volume plus the settled solids, then check the inlet and outlet tees and baffle wall. Partial pumping leaves solids behind and shortens the time to your next backup.

What happens when a grease interceptor overflows?

Once the grease cap and sludge blanket pass 25%, the tank can no longer hold incoming flow. Grease pushes up out of the lids and back into the outlet line, so wastewater backs up into the kitchen and spills across the lot. Cleanup, emergency pumping and possible fines all land on the business.

Where is my grease interceptor located?

Almost always in-ground outside the building, in the back lot, behind the kitchen, in the loading area or under a walkway, marked by two or three round manhole-style lids. If you can't find yours, we will locate it on the first visit.

How long does interceptor pumping take?

Most 750 to 1,500 gallon interceptors take 45 to 90 minutes including tee inspection and cleanup. Larger hotel or casino tanks can take a few hours. We work after hours so the lot and dining room stay clear.

Do you clean the lines after pumping?

We flow-check the inlet and outlet while the tank is empty and flag restrictions. If a line is plugged, we let you know right away so it can be cleared before the tank refills and grease backs up again.

Can you handle inspection reports for the sewer district?

We provide a Manifestation report and service report on every interceptor pumping, with volume removed and the permitted disposal facility, ready to hand to your inspector.

Riverside County Service Area

Interceptor pumping throughout Riverside County

Vacuum trucks routed daily through the Inland Empire and Coachella Valley.

Grease Trap Pumping & Cleaning
Grease Interceptor Pumping & Cleaning
Used Cooking Oil Collection & Pick Up

Video library

Watch grease service in action

Clips from our crews pumping traps and interceptors, plus quick tips on keeping your kitchen compliant.

See the full channel on YouTube

24 Hour Support Available

Get your grease interceptor on a schedule

Same-week scheduling across Riverside County with 24 hour support available. Services are first come, first served, and emergency services are based on availability.

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